I've read the typebase index the descriptions of turnips and rutabagas, but I"m still uncertain when I"m grocery shopping which is which. I've seen turnips much more frequently in the stores than rutabagas, but a week ago I was in a grocery store I don't shop in very often and they had rutabagas (or so I thought). I bought them assuming the label was correct.

The typebase says rutabagas have yellow flesh, and turnips have purple tops with white flesh. What I purchased had a slight purple hue on top, but after peeling I discovered they were white fleshed.

I much prefer to buy rutabagas as they are diamond foods on both my husband's and my SWAMI's, unlike turnips which are both black dots.

I'm a bit perplexed and wonder if employees in grocery stores may not always be accurate in labeling their produce? I've also found that labeling the many different kinds of peppers is often vague and unclear which is relevant for many blood-typers.

ColeenISF-J, Non-Taster"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27

The ones I bought were very waxy and large, and looked very much like the rutabagas in the wiki link Lola provided. Still, I wonder why the purple hue was so pale as well as the flesh. Maybe they were nutritionally deficient, thus the lack of color.

I used them in a pot of Ukrainian borscht and everyone really enjoyed the addition, particularly because they tasted like regular potatoes, something I never buy anymore (we do eat sweet potatoes though).

Andrea, I will boil my rutabagas whole next time. The way I prepared them was by peeling and then cutting them into bite sized pieces. WOW, I was afraid I was going to cut my hand open as they were very tough to cut up, unlike potatoes. I"ll never do that again!

ColeenISF-J, Non-Taster"Religion that God our Father accepts as pure and faultless is this: to look after orphans and widows in their distress and to keep oneself from being polluted by the world." James 1:26-27

I don't find them bitter.But you can be creative with a marinade/"baste". No reason you can't sweeten them with a touch of honey or apple juice or "compliant" agent. Or simply roast with other vegetables that are sweet, such as parsnips, carrots, winter squash, or sweet onions.

D'Adamo proponent since 1997dadamo Blogger and Forum participant since 2005Cyber-Newbie, as of 2004

I don't find them bitter.But you can be creative with a marinade/"baste". No reason you can't sweeten them with a touch of honey or apple juice or "compliant" agent. Or simply roast with other vegetables that are sweet, such as parsnips, carrots, winter squash, or sweet onions.

Well I'm a supertaster and they are bitter! or maybe i'm getting 'old' ones.

For you and me, Lloyd, there is "no need to sweeten".But if she finds them bitter when cooked in other ways and wants to try roasting, including with sweeter vegetables as I suggested, or even with a fruit juice spray/glaze, etc., she may prefer them thus "sweetened"; her tastes are "individual": Power to her.

D'Adamo proponent since 1997dadamo Blogger and Forum participant since 2005Cyber-Newbie, as of 2004

For you and me, Lloyd, there is "no need to sweeten".But if she finds them bitter when cooked in other ways and wants to try roasting, including with sweeter vegetables as I suggested, or even with a fruit juice spray/glaze, etc., she may prefer them thus "sweetened"; her tastes are "individual": Power to her.

I am a supertaster and cognizant of the bitter taste of the raw vegetable.

When fully cooked there is no bitter taste. Therefore there is no reason to sweeten or do any other flavoring in an attempt to cover up bitterness. As addressed. I would hate for someone to use sugar for the wrong reason.

If someone chooses to sweeten because they like things sweet - that is another story.

I used to roast rutabagas with, as I said, sweeter root vegetables, adding a touch of miso, back in the day when I used to eat miso. It delivers the "sweet via salt" phenomenon of which ruthiegirl writes, BluesSinger, so maybe that'll be your ticket!

D'Adamo proponent since 1997dadamo Blogger and Forum participant since 2005Cyber-Newbie, as of 2004

Fully cooked rutabaga is also an excellent potato substitute and can be served mashed with or without the normal toppings. While some use salt there are many of us who cannot or should not add salt.

Hi there! No I would not want to sweeten as I have found that Rutabaga and Turnips cooked in Soup actually sweeten up nicely and the bitterness leaves. I was just concerned that would not happen when roasting! I can't wait to try them. Any suggestions for making fries? i.e. How thin do they need to be to get crispy, what oil to toss them in?

and salt? yes you betcha!

I'm ALWAYS looking for ways to get more vegies in my routine so this is exciting!

I use a light coating of spray olive oil with my favorite herbs at about 400 for about an hour, turning about halfway through. You may have to experiment or keep a close eye the first time or two.

Thank you Lloyd! It's so good when you respond! I love to see you on the boards as you are a long timer with lots of experience like Lola. I miss some of the folks who have dropped away. There use to be young gal who knew alot about cooking.. I can't remember her name for the life of me.. I have not seen her on the boards for quite sometime... she sent me some Tumeric one time... I think she got pregnant and had a baby while she was on line as well... Do you know of whom I speak?

I use a light coating of spray olive oil with my favorite herbs at about 400 for about an hour, turning about halfway through. You may have to experiment or keep a close eye the first time or two.

Lloyd, I'm remembering a rutabaga pie or something like that that you blogged about, maybe last year? I recall your providing a photo; I thought, Now that looks great!BluesSinger, may you enjoy your rutabagas (the Brits call 'em "swedes"?), no matter how you prep 'em!

D'Adamo proponent since 1997dadamo Blogger and Forum participant since 2005Cyber-Newbie, as of 2004

Lloyd, I'm remembering a rutabaga pie or something like that that you blogged about, maybe last year? I recall your providing a photo; I thought, Now that looks great!BluesSinger, may you enjoy your rutabagas (the Brits call 'em "swedes"?), no matter how you prep 'em!